Process for treating corn and millets

ABSTRACT

There is described a method of treating corn and/or millet(s) and parts thereof with an agent selected from non-protein, non-amino acid, non-vitamin, organic sulfur containing compounds; thiosulfate; and sodium dithionite. Also disclosed is a method for using the agent treated material in the production of starch products and fermentation feedstocks. Also disclosed is a method for using the agent treated material as a fermentation feedstock.

This application claims priority of Provisional Application Ser. No.60/397,833 filed Jul. 23, 2002, the entire contents of which areincorporated herein by reference.

FIELD OF THE INVENTION

The present invention relates to contacting corn and/or millet and partsthereof with at least one or more non-protein, non-amino acid,non-vitamin, organic sulfur containing compound(s); thiosulfate; andsodium dithionite.

BACKGROUND OF THE INVENTION

Traditionally, cereals such as corn (maize) and millets (grain sorghum,pearl millet, and the like) have been processed either through wetmilling, dry milling or extrusion. Most corn processed in the UnitedStates, however, is treated by the wet milling process. This processincludes steeping the corn to soften the kernels for separation of thegerm, followed by grinding and high-speed centrifugation and/orfiltration to separate germ, protein, fiber and starch. Traditionally,the germ is subsequently processed to vegetable oil, and the protein andfiber are used for animal, avian, or fish feed, and the starch is usedfor many purposes such as sweetener or alcohol production.

During the traditional steeping process, the cereal material is commonlysoaked in a solution comprising an aqueous medium containing gaseoussulfur dioxide (SO₂) and/or salts of sulfites to increase the yield andquality of the obtained starch. It has been recently found thatenvironmental difficulties can result from the use of sulfur dioxide.

SUMMARY OF THE INVENTION

The present process involves treating corn and/or millet(s) and partsthereof, in order to produce a treated corn and/or millet(s) and partsthereof. The process comprises treating the corn and/or millet(s) andparts thereof by contacting the corn and/or millet(s) and parts thereofwith at least one agent selected from non-protein, non-amino acid,non-vitamin organic sulfur containing compound(s); thiosulfate; andsodium dithionite. The agent if desired may be used in the form of aliquid.

The present process is further related to using corn and/or millet(s)and parts thereof treated with the agent selected from non-protein,non-amino acid, non-vitamin organic sulfur containing compound(s);thiosulfate; and sodium dithionite in the production of a starchproduct.

The present process is further related to using corn and/or millet(s)and parts thereof treated with the non-protein, non-amino acid,non-vitamin organic sulfur containing compound(s); thiosulfate; andsodium dithionite in the production of a fermentation feedstock.Furthermore, the present process is related to using the corn and/ormillet(s) and parts thereof treated with the agent as a fermentationfeedstock.

DETAILED DESCRIPTION OF THE INVENTION

The present process involves treating corn and/or millet(s) and partsthereof, in order to produce a treated corn and/or millet(s) and partsthereof. The process comprises treating the corn and/or millet(s) andparts thereof by contacting the corn and/or millet(s) and parts thereofwith at least one agent selected from non-protein, non-amino acid,non-vitamin organic sulfur containing compound(s); thiosulfate; andsodium dithionite. The agent if desired may be used in the form of aliquid.

The present process is further related to using corn and/or millet(s)and parts thereof treated with the agent selected from non-protein,non-amino acid, non-vitamin organic sulfur containing compound(s);thiosulfate; and sodium dithionite in the production of a starchproduct.

The present process is further related to using corn and/or millet(s)and parts thereof treated with the non-protein, non-amino acid,non-vitamin organic sulfur containing compound(s); thiosulfate; andsodium dithionite in the production of a fermentation feedstock.Furthermore, the present process is related to using the corn and/ormillet(s) and parts thereof treated with the agent as a fermentationfeedstock.

The term “component” or “components”, used herein, includes corn and/ormillet(s) and parts thereof. The term corn, used herein, includes maize.The term millet(s), used herein, includes any of the economicallyimportant small seeded annual grain and forage grasses commonly termedmillet, including sorghum, pearl millet, proso millet, and the like.

In the present process the agent suitable for use in treating thecomponents is any non-protein, non-amino acid, non-vitamin, organicsulfur containing compound; thiosulfate; and sodium dithionite. Examplesof non-protein, non-amino acid, non-vitamin, organic sulfur containingcompounds suitable for use in the process include thioglycolic acid,mercaptoethanol, bis(2-mercaptoethyl)sulfone, dithiothreitol,formamidinesulfinic acid, dithioerytheitol, dimethyl sulfide, thiourea,methyl mercaptan, 2-mercaptoethanesulfonic acid, 3-mercapto-1-propanol,1-propanethiol, 2-propanethiol, thiolactic acid, thioglycerol, butylmercaptan, benzenethiol, benzyl mercaptan, diethyldithiocarbamate,N-ethyhnaleimide, thiocyanate, and mixtures thereof. Preferrednon-protein, non-amino acid, non-vitamin, organic sulfur containingcompounds for use in the process include thioglycolic acid,mercaptoethanol, bis(2-mercaptoethyl)sulfone, dithiothreitol,formamidinesulfinic acid, dithioerytheitol, dimethyl sulfide, andthiourea By the term agent used herein is meant any non-protein,non-amino acid, non-vitamin, organic sulfur containing compound(s);sodium dithionite; thiosulfate; and mixtures thereof.

The component is contacted with the agent in any amount such as anamount of about 0.001 to about 2 mol agent per kg of component. There isno maximal amount. However, it is typical to contact the corn and/ormillet and parts thereof with an amount of at least about 0.001 molagent per kg of component, preferably about 0.002 to about 0.2 mol agentper kg of component.

The process for treating the component with the agent involves contactfor any period of time such as at least about 1 minute. The optimalperiod of contact will depend on the concentration of the agent,temperature, pressure, and other variables obvious to those skilled inthe art. As suitable temperature for contact is from about 0° C. toabout 125° C. The amount of contact time will typically range from atleast about 1 minute to about 72 hours. Preferably the contact time willrange from at least about 15 minutes to about 48 hours.

The component may be contacted with the agent, in the present process,utilizing any technique suitable for achieving the contact. For example,the contacting may be carried out by mixing, immersing, soaking,spraying or misting. Moreover, the contacting may be carried out eitherbatchwise or continuously.

The present process is also related to optionally treating the componentin the presence of a liquid. The liquid used herein also may be anyaqueous or organic solution or mixtures thereof. Preferred for use,however, is an aqueous solution comprising water and another compoundsuch as a reducing agent.

The present process is also related to utilizing the component that hasbeen treated with the agents of the present invention in the productionof starch products. The starch products are obtained by subjecting theagent treated corn and/or millet and parts thereof to any conventionalprocess such as wet processing or wet milling.

Any wet processing or wet milling process for treating a component maybe utilized in the present process. Wet processing may entail acomponent or a product resulting from dry grinding and/or size reductionof the component. Wet processing of a component may be defined asprocessing a component wherein an amount of solution exceeding theamount that can be absorbed by the the component is used to enhanceseparation of the subparts of the component. Wet milling of a componentmay be defined as processing a component wherein an amount of waterexceeding the amount that can be absorbed by the component is used tosteep the component and then mill the component. Steeping of thecomponent may be carried out in a manner similar to the aforementionedmethods of treating the component with the agent. Preferably, thecomponent will be soaked an amount of solution exceeding the amount thatcan be absorbed by the component. The wet processing and/or the wetmilling of a component will provide a product comprising starch.Typically, the wet milling or wet processing of the component willproduce a starch and or protein product stream with a higherconcentration (% dry basis) of starch and or protein than the initialcomponent.

For the purposes of this application, wet milling will be describedherein in relation to the wet milling of corn. An exemplary process forcarrying out the wet milling of corn is described as follows:

Corn is cleaned using a series of perforated screens of a size suitableto retain the corn and to allow removal of dust and debris. Clean cornis steeped in an aqueous solution originating from process water used inthe mill containing the treating agent, at 49° C. (120° F.) for 30 hoursin a 10 tank steep battery connected in series with a counter-currentflow of the aqueous solution to the age of the steeping corn, with theaqueous solution first contacting the corn having the longest residencetime in the battery. Approximately, 1.2 m³ of the aqueous solution permetric ton of corn (8 gallons of aqueous solution/bushel of corn) forsteeping. After 30 hours of steeping, the corn and the aqueous solution,now enriched in corn solubles, are recovered as the steeped corn andlight steep water product of steeping, respectively. The steeped cornproduct is ground in the presence of mill process water. Grinding of thesteeped corn is performed in three stages. The first stage (herewithreferred to as first grind) releases most of the germ from the steepedcorn using a 91 cm (36 inch) grind mill fitted with Devil's toothedplates operating at 900 rpm. The slurry discharge from the first grindmill is pressure feed at approximately is 6.2 bars (90 psi) through atwo-pass hydrocyclone battery consisting of 15.24 cm (6 inch)hydrocyclones to separate the germ. The separated germ is washed withmill process water and dried in a rotary drum drier to yield a driedgerm product that can be further processed to yield oil and a extractedgerm material used for feed. The remaining slurry from which most germhas been separated is milled again by coarsely grinding using a second91 cm (36 inch) grind mill (herewith referred as second grind) fittedwith Devil's toothed plates operating at 900 rpm to detach remaininggerm from ground corn in the slurry. Freed germ present in the secondgrind discharge slurry is separated and recovered using hydrocyclones asdescribed above. After the removal of germ, the remaining corn materialis passed over 50 micrometer screen (referred to as third grinddewatering screen) to pass forward starch and protein collected asthroughs. The corn material retained as overs by the screen is fineground using a 36 inch grind mill (herewith referred as third grind)fitted with Devil's toothed plates operating at 1800 rpm. The fiber inthe slurry of the third grind discharge is removed by a 7 stage screenseparation system arranged such that the fiber is washed in a countercurrent flow of fiber to mill process water, where the cleanest fiber iswashed with the mill process water added to the screen system. Washedfiber is discharged at the last stage (seventh stage), while starch andprotein containing slurry is discharge at the first stage. The screenopening on the first fiber wash stage is 50 micrometer, followed by 75micrometer on the second, 100 micrometer on stages 3-5, 125 micrometeron the sixth stage and 150 micrometer of the last stage. The washedfiber is dewatered using screw presses, and dried using a rotary drier,resulting in the dried fiber product. The discharge from the third grinddewatering screen and first stage fiber wash are combined, creating aslurry with a density of approximately 8 Baumè. This slurry is thickenedwith a Merco H36 centrifuge. This centrifuge operates at 2600 rpm and isfitted with No. 24 size nozzle. The overflow from the centrifuge is usedas process water for steeping (also known as mill water), while theunderflow slurry, having a Baumè of 12, is fed to a second H36centrifuge (referred to as primary centrifuge). The starch-protein inthe fed slurry is separated by the primary centrifuge. The primarycentrifuge operates at 2200 rpm and is fitted with No. 24 nozzle toyield an underflow and overflow slurry. The overflow slurry isprotein-enriched containing approximately 60% (db) protein, while theunderflow slurry is starch enriched. The protein enriched overflowslurry from this centrifugation is then further dewatered bycentrifugation with a third Merco H36 centrifuge operating at 2600 rpm,dewatered on a rotary drum filter and dried using a flash drier. Thisresults in the protein rich product, also known as corn gluten meal. Thestarch enriched slurry originating from the underflow of the secondMerco H36 centrifuge described above is passed through a 12 stageDorr-Oliver clam shell hydrocyclone starch wash battery. The starch washbattery is designed such that a counter-current flow between the starchenriched stream entering the first stage of the battery and potablewater entering at the 12^(th) stage of the battery is achieved. Eachstage starch wash stage has several 10 mm hydroclones arranged inparallel fashion. A concentrated starch slurry with a density of 23Baumè is recovered as underflow from the 12^(th) stage of the starchwash battery. Typical feed pressure to each starch wash stage, exceptthe 12^(th) stage, is 6.2 bar (90 psi); the feed pressure on the 12^(th)stage is 8.27 bar (120 psi).

Further information regarding the wet milling of corn is found inTechnology of Corn Wet Milling and Associated Processes p. 69-125, PaulH. Blanchard, Elsevier Science Publishers B.V. Amsterdam. A suitablemethod for wet milling of sorghum can be found in: Starch: Chemistry andTechnology pp. 417-468, Roy Whisler, James BeMiller, Eugene Paschall,ed. In a similar manner, other millets can be processed.

The present process is also related to utilizing the component that hasbeen treated with the agents of the present invention in the productionof fermentation feedstock. The feedstock is obtained by subjecting theagent treated component to any conventional process such as wet millingor wet processing to obtain a concentrated starch and/or protein productthat can be used as a feedstock for fermentation. In a furtherembodiment, the concentrated starch product may be further subjected tochemical and/or enzymatic hydrolysis and be utilized as such as afeedstock for fermentation.

As an example of a method for producing a fermentation feedstock, thefollowing is provided. The starch slurry produced from the agent treatedcomponent by the previously described wet milling process may beoptionally hydrolyzed for incorporation into the fermentation feedstock.The starch slurry may be hydrolyzed by any conventional manner. Forexample, starch slurry may be hydrolyzed by subjecting the starch slurryto acid hydrolysis. Typically acids will include inorganic acids such ashydrochloric acid and the like. Elevated temperatures increase the rateof hydrolysis and may be varied over a wide range depending on thedegree of hydrolysis desired. Acid hydrolysis is limited in the extentof starch hydrolysis possible. If one wishes to exceed that level ofhydrolysis, one must use other means of hydrolysis such as enzymaticdigestion of the starch with starch hydrolyzing enzymes.

An exemplary process for carrying out starch hydrolysis by acidhydrolysis is described as follows:

-   -   a) starch slurry with a 23 Be′ is provided;    -   b) the pH of the slurry is adjusted to 1.8 with 22 Be′        hydrochloric acid;    -   c) the slurry with pH 1.8 is introduced into a converter at        295° F. for 18 minutes; and    -   d) the pH of the converted starch is then adjusted to pH 4.8        with 10% soda ash and cooled.    -   e) a 85 DE syrup hydrolyzate is achieved.

An exemplary process for starch hydrolysis by enzyme liquefaction/enzymesaccharification is described as follows:

-   -   1) Liquefaction: Water is added to the starch to adjust dry        solid content to 35%. The pH of slurry is adjusted to 5.5 using        sodium hydroxide solution. Calcium chloride is added to the        slurry to have the minimum of 5 ppm of free calcium ions.        Termamyl Supra (amylase from Novozymes North America, Inc) is        added to this pH adjusted slurry at the amount of 0.4 liter per        metric ton of starch dry solids. Then, the mixture is heated in        a continuous jet cooker to 108° C. and held for 5 minutes in a        pressurized vessel. Then the cooked mixture is cooled to 95° C.        and held for 100 minutes. Hydrolyzate with a DE of 8 to 12 is        achieved at this point.    -   2) Saccharification: Starch hydrolyzate from the above        liquefaction step is cooled to 60° C. and the dry solid content        is adjusted to 32% by adding water. The pH of this diluted        hydrolyzate is adjusted to 4.1-4.3 using sulfuric acid.        Dextrozyme E (mixture of amyloglucosidase and pullunase from        Novozymes North America, Inc) is added at the amount of 0.7        liters per metric ton of dry solids and then the mixture is held        for 40 hours. Dextrose content of 95-97%, on the dry solid        basis, is achieved.

Further information regarding starch hydrolysis is found in Technologyof Corn Wet Milling and Associated Processes p. 217-266, Paul H.Blanchard, Elsevier Science Publishers B.V. Amsterdam.

In the present invention any enzyme capable of hydrolyzing a corn and/ormillet(s) component may be used. Examples of component hydrolyzingenzymes include starch hydrolyzing enzymes (for example amylases,glucoamylase, pullulanases), protein hydrolyzing enzymes (for exampleproteases, peptidases), fiber hydrolyzing enzymes (for examplecellulases, xylanases) and phytate hydrolyzing enzymes (for examplephytases).

In treating the component in the present invention, excess agent may bepresent within the products produced from the agent treated component.It is possible that the residual agent may have undesirable effects inuse of the product, such as inhibitory effects on microbial growth ifthe product is to be used as a fermentation feedstock. A method toreduce these undesirable effects on product use is to oxidize theresidual agent present in the product. For example, the fermentationfeedstock product is treated with enough peroxide to oxidize theresidual agent. Additionally, the pH of the fermentation feedstock maybe raised to an alkaline pH to enhance the susceptibility of the agentsto oxidation. Any suitable oxidizing or alkalating agent may be used.

The following examples are presented to illustrate the present inventionand to assist one of ordinary skill in making and using the same. Theexamples are not intended in any way to otherwise limit the scope of theinvention.

EXAMPLES

In carrying out the following example, the following test procedureswere used:

% Starch Recovery from Corn

This is a procedure for measuring the percentage starch recovery of theoriginal starch content from corn. The agent treated corn was dividedinto 2 equivalent volume fractions. Each fraction was ground separatelywith 220 milliliters of added distilled water using a model 700S Waringblender, available from Waring Laboratory, Torrington, Conn. The Waringblender was fitted with the standard 1 liter sized stainless steelblender jar with its cutting blades reversed so that the blunt side ofblade impacted the corn. The blender was operated at 3000 revolutionsper minute for 2 minutes, then at 4000 revolutions per minute for 2minute for each corn fraction ground separately. The two groundfractions were then commingled in a 1-liter beaker and stirred to allowthe germ to float to the top of the ground mixture. Floating germ wereskimmed by hand with a 12 mesh (1.70 millimeter opening) wire screen.Skimmed germ were placed on a No. 12 U.S. wire (1.70 millimeter opening)sieve, and washed with 1 liter of distilled water of which the used washwater was saved for adding back to slurry during bran separation.Degermed slurry was then ground in a Quaker City 4 inch grind mill,model no. 4-E, Straub Co., Warminster, Pa., with the grinding platesadjusted to contact each other. The ground slurry was then consecutivelysieved over a No. 60 (250 micrometer opening) and No. 325 (45 micrometeropening) U.S. wire sieves to separate bran (fiber) from the starch andprotein in the slurry. Bran was washed with an additional 2 liters ofdistilled water and the 1 liter of water saved during the previous germwashing step. The solids of the degermed and debranned protein-starchslurry were allowed to settle at room temperature for 1 hour. A quantityof liquid was decanted from the settled protein-starch-slurry such thata 5.5 Baumè slurry was produced upon re-suspension of the settled starchand protein solids. Starch was then separated from protein by tablingthe 5.5 Baumè adjusted protein-starch slurry. The aforementioneddecanted volume was set aside for further usage in washing starch. Theprotein-starch slurry was pumped at a rate of 50 milliliters per minuteonto a 0.0508 meter wide by 2.44 meters length (2 inch by 8 feet long)aluminum table inclined 0.0254 meter (1 inch) at the feeding end of thetable. After the 5.5 Baumè protein-starch slurry was finished pumpingonto the table, the approximately 3 liters of previously decanted waterthat had been set aside was consecutively pumped onto the feeding end ofthe table at a rate of 50 milliliters per minute. Subsequently, anadditional 1 liter fresh distilled water was pumped onto the feeding endof the table at a rate of 50 milliliters per minute to wash the starchsettled onto the table. The starch was then allowed to air-dry overnighton the starch table. After air-drying overnight, the starch wascollected and vacuum dried at 85° C. and at −25 mm Hg for 24 hours. Asample of the original corn was also simultaneously vacuum dried fordetermination of moisture content and dry solids content for calculationof starch recovery. Starch content of the original corn was determinedby official method CRA-20 of the Corn Refiners Association. Starchrecovery was calculated on a percentage basis from original corn kerneldry-basis weight and starch content as:% starch recovery=(wt. dry starch)/((wt. corn treated with agent (drybasis))×(% starch content))×100% Starch Recovery from Sorghum

The procedure for determining % Starch Recovery from sorghum is thatutilized to determine % Starch Recovery from Corn except for thefollowing modifications.

Since the germ does not have a density that allows it to float and beseparated from bran, there is no germ to be skimmed by a No. 12 mesh(1.70 millimeter opening) screen. Subsequently, there is no germ to bewashed on a No. 12 sieve with 1 liter of distilled water. An additionalamount of 1 liter water is added to the bran washing step. The Baumè fortabling is adjusted to the fact that sorghum is being used instead ofcorn. In all other aspects, the procedure for determining the % starchrecovery from sorghum is carried out in accordance with the proceduredescribed above for determining the % Starch Recovery from Corn.

% Starch Recovery from Pearl Millet

The procedure for determining % Starch Recovery from pearl millet isthat utilized to determine % Starch Recovery from Corn except for thefollowing modifications. Since the germ does not have a density thatallows it to float and be separated from bran, there is no germ to beskimmed by a No. 12 mesh (1.70 millimeter opening) screen. Subsequently,there is no germ to be washed on a No. 12 sieve with 1 liter ofdistilled water. An additional amount of 1 liter water is added to thebran washing step. The Baumè for tabling is adjusted to the fact thatpearl millet is being used instead of corn. In all other aspects, theprocedure for determining the % starch recovery from pearl millet iscarried out in accordance with the procedure described above fordetermining the % Starch Recovery from Corn.

% Protein Content in Starch

This is a procedure for measuring the protein content in the recoveredstarch. The protein content of the recovered starch was measured by theofficial analytical method AACC 46-30 of the American Association ofCereal Chemists. A total nitrogen to crude protein conversion factor of6.25 was used.

Example 1

A yellow No. 2 dent corn was cleaned over a No. 4 U.S. wire (7.5millimeter opening) sieve to remove broken kernels and chaff. Physicallyor heat damaged kernels were removed by hand.

There was prepared agent treated corn by combining, in 500 ml sealedjars, 200 grams of the cleaned corn with 300 milliliter of an aqueoussolution individually containing an amount as listed below of each ofthe agents identified below.

In this example as the agents, there were utilized thioglycolic acid at0.120 mol/kg corn, mercaptoethanol at 0.048 mol/kg corn, dithiothreitolat 0.024 mol/kg corn, and bis(2-mercaptoethyl)sulfone at 0.006 mol/kgcorn.

The jars containing the corn and aqueous solution were incubated at 23°C. for 40 hours with mixing by inversion of the containers after periodsof 30 minutes, 1 hr, 2 hr, 12 hr, 24 hr, and 36 hr. After 40 hrs oftreatment, the aqueous solution was drained from corn by pouring thecontents of the plastic jar over a No. 12 U.S. wire sieve (1.70millimeter opening) to separate the solution from the treated corn.

As a control basis for testing the effects of the agents, corn was alsotreated with sodium bisulfite at 0.120, 0.048, 0.024, and 0.006 mol/kgcorn.

For purposes of evaluation, the various treated corn were subjected tothe procedure for determining % Starch Recovery from Corn. The proteincontent of the starch product produced during execution of the % StarchRecovery from Corn procedure were then evaluated by the % ProteinContent in Starch procedure.

The results are reported in the following Tables 1 and 2. TABLE 1 %Starch Recovery from the Treated Corn Starch Level Recovery from %Increase in Treating Agent (mol/kg corn) Corn (%, db) Starch YieldThioglycolic acid 0.120 91.09  8.8% Sodium Bisulfite 0.120 83.06Mercaptoethanol 0.048 91.56  5.5% Sodium Bisulfite 0.048 86.52Dithiothreitol 0.024 91.18 11.5% Sodium Bisulfite 0.024 80.67Bis(2-mercaptoethyl) 0.006 88.22 18.1% sulfone Sodium Bisulfite 0.00672.26

TABLE 2 % Protein Content of Starch Recovered from Treated Corn Protein% Difference Content in in Starch Level Starch Protein Treating Agent(mol/kg corn) (%, db) Content Thioglycolic acid 0.120 0.34 0 SodiumBisulfite 0.120 0.34 Mercaptoethanol 0.048 0.33 2.9% Sodium Bisulfite0.048 0.34 Dithiothreitol 0.024 0.33 13.2% Sodium Bisulfite 0.024 0.38Bis(2-mercaptoethyl) 0.006 0.31 22.5% sulfone Sodium Bisulfite 0.0060.40

From the above data shown in table 1, it is observed that corn treatedwith agents exhibited higher starch recovery yields than corn treatedwith comparable sodium bisulfite concentrations. It is noted that theamount by which the starch recovery yields are increased, range fromabout 5 to 18%,

Also from the above data shown in table 2, it is observed that theprotein content of the starch produced from the corn treated with theagents have at least as low a protein content as starch produced fromcorn treated with comparable sodium bisulfite concentrations. Proteincontent of starch is a well known quality measurement of starch producedfrom the wet milling of corn. Protein is a contaminant of wet milledstarch. It is generally known that higher protein content in starchoften has a negative impact on its end use properties, and there is aneconomic cost to remove the protein from the starch if it is to be usedfor applications requiring low protein content, such as food starch andsweetner uses. It is noted that the percent protein content of thestarch obtained from the corn treated with the agents was from 0% to asmuch as 22.5% lower than the starch obtained from comparable sodiumbisulfite treated corn. In the above tables of data, corn treated withsodium bisulfite was used as the control. This is a well-known techniquefor treating corn in order to enhance starch recovery and decreaseprotein content of the recovered starch.

Example 2

The procedure of example 1 is followed except that corn is replaced withsorghum. It is expected that similar results in relation to % StarchRecovery and % Starch Protein Content will be obtained.

Example 3

The procedure of example 1 is followed except that corn is replaced withpearl millet. It is expected that similar results in relation to %Starch Recovery and % Starch Protein Content will be obtained.

The invention has been described with reference to various specific andillustrative embodiments and techniques. However, one skilled in the artwill recognize that many variations and modifications may be made whileremaining within the spirit and scope of the invention.

1. A process for treating a component selected from the group consistingof corn and/or millet(s) and parts thereof comprising: a) providing thecomponent; and b) contacting the component with at least one or moreagent(s) selected from the group consisting of non-protein, non-aminoacid, non-vitamin, organic sulfur containing compounds; thiosulfate; andsodium dithionite.
 2. The process according to claim 1, wherein theagent is utilized in a liquid form.
 3. The process according to claim 1further comprising contacting the agent treated component with asolution.
 4. The process according to claim 3 wherein the solution isselected from the group consisting of an aqueous solution, an organicsolution, and mixtures thereof.
 5. The process according to claim 4wherein the solution comprises water.
 6. The process according to claim1 wherein the agent is a non-protein, non-amino acid, non-vitaminorganic sulfur containing compound selected from the group consisting ofthioglycolic acid, mercaptoethanol, bis(2-mercaptoethyl)sulfone,dithiothreitol, formamidinesulfinic acid, dithioerytheitol, dimethylsulfide, thiourea, methyl mercaptan, 2-mercaptoethanesulfonic acid,3-mercapto-1-propanol, 1-propanethiol, 2-propanethiol, thiolactic acid,thioglycerol, butyl mercaptan, benzenethiol, benzyl mercaptan,diethyldithiocarbamate, N-ethylmaleimide, thiocyanate, and mixturesthereof.
 7. The process according to claim 6 wherein the agent isdithiothreitol.
 8. The process according to claim 6 wherein the agent ismercaptoethanol.
 9. The process according to claim 6 wherein the agentis thioglycolic acid.
 10. The process according to claim 6 wherein theagent is dimethyl sulfide.
 11. The process according to claim 6 whereinthe agent is bis(2-mercaptoethlyl)sulfone.
 12. The process according toclaim 6 wherein the agent is thiourea.
 13. The process according toclaim 6 wherein the agent is thiolactic acid.
 14. The process accordingto claim 1 wherein the component is contacted with an amount of agent ofat least 0.001 mole/kg component.
 15. The process according to claim 1wherein the component is contacted with an amount of agent of at least0.001 mole/kg component to about 2 mole/kg component.
 16. The processaccording to claim 1 wherein the component is contacted with the agentfor a period of at least about 1 minute.
 17. The process according toclaim 1 wherein the component is contacted with the agent for a periodof at least about 1 minute to about 72 hours.
 18. A process forproducing a starch product comprising using the treated component ofclaim
 1. 19. A process for producing a fermentation feedstock comprisingusing the treated component of claim
 1. 20. A process for using thetreated component of claim 19 as a fermentation feedstock.
 21. Afermentation feedstock produced according to claim 19.